6-301.12; Priority Foundation; Handwashing sink in back kitchen area was not stocked with paper towels. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels were added.
2.0
55.
6-501.11; Core; Ceiling tile in right auxiliary room was water damaged and broken. Physical facilities shall be maintained in a state of good repair. Repair ceiling tile.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
6-301.12; Priority Foundation; Handwashing sink on concession stand was not stocked with paper towels. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels were added.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: Provided list of approved food manager certification programs.
1.0
16.
4-501.115; Priority; 3-Compartment sink sanitizing basin had 0 PPM quaternary ammonia. Sanitizer shall have a concentration of 200-400 PPM quaternary ammonia. CDI: Empty sanitizer bottle was replaced and tested to have 400 PPM quaternary ammonia.
1.5
16.
4-602.11; Core; Ice machine had pink residue along interior guard. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean ice machine.
0.0
45.
4-903.11(A) and (C); Core; Popcorn buckets were stored on the floor in the storage room. Single-service articles shall be stored at least 6 inches above the floor. CDI: Buckets moved.
0.0
49.
4-602.13; Core; Lower interior of popcorn maker cabinets had large accumulations of food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean popcorn maker.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-501.114; Priority; Bar dish machine had chlorine concentration below 50PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Facility will use 3-compartment sink until sanitizer is replaced.
1.5
49.
4-601.11(B) and (C); Core; Ice machine near bar had large amounts of a pink, slimy buildup along the interior guard. Cabinets of popcorn machine were soiled. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.17; Priority Foundation; Hot dogs in reach in cooler were not date marked. Ready to eat and temperature-controlled foods held in a food establishment shall be marked with the date prepared and discarded after 7 days with the first day beginning on the date of preparation. CDI: Hot dogs were date marked.
1.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Inspection led by Jackson Schaub. No signature due to COVID-19.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
